Mushroom Souffle Omelette for the Fantastical Food Fight

I know it's fashionable to be a little late, so I'm going to call myself fashionable.
Bad joke, I know.

But I'm here with my version of an Omelette for the Fantastical Food Fight this month.  Sadly, it's the second to last one as our hostess Sarah is going on to better things. 

BTW the Fantastical Food Fight theme this month is Omelettes.

I've had fun with the group when I've been able to join in, although I don't always make it to the party.
I've made Cantaloupe Salsa for Fish Tacos, a Banana Bundt Cake, some Pecan Pie Tarts, I've even made Ice Cream.   One of my favorites was some Honey Garlic Roasted Carrots, and of course Cookies, this version of a Danish Oatmeal cookie, called Havremakroner.  Can't forget the Eggnog Cake.  
I forgot to mention the Chocolate Cherry Balls.  OMG were they good.  

I wanted to share my version of a Souffle Omelette today though.

I know you're going, a Souffle Omelette really, but take my word for it, it's delicious.   I've actually been making omelettes this way for many years, just didn't know they were called souffle omelettes.  I called them fluffy omelettes.   Who knew? 

This is more of a method to use, rather than a straight up recipe.

Separate the eggs, whites in one bowl, yolks in another.   I've used up to four eggs, and found out the hard way that using more eggs, takes longer to cook, which can detract from the overall experience.

Whisk the egg whites to a soft peak, and set aside. 

Then whisk the egg yolks for a couple of minutes, they'll thicken a little, which is what you want.  
Heat a heavy pan with some non-stick spray over low heat.   
I then add the egg yolks with any seasoning to the egg whites, and fold them together.

 See how fluffy they look? 

   
Pour the egg mixture into the pan. 

At this point I dribble about a teaspoon of water around the outside of the omelette and put a lid on it. the steam helps to cook the top of the omelette.
 
After a couple of minutes, I'll take a little bit of butter and run along the inside of the pan, loosening and lifting the edges of the omelette with a spatula so that the butter can run underneath it.  Place the lid back on the pan and let it continue to cook.  As soon as the top is set, add some sauteed mushrooms and cheese to the omelette and fold over. 

Sprinkle some fresh chopped chives on top and enjoy.  You can see how fluffy the omelette is, and the texture is not the same as a regular omelette either.  I think it's actually better. 

 

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